ファットブルームが防止された複合油性菓子
- 专利权人:
- 株式会社明治
- 发明人:
- ▲くわ▼野 豊
- 申请号：
- JP2009242064
- 公开号：
- JP5302159B2
- 申请日:
- 2009.10.21
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a method for preventing fat bloom which solves the following problem: composite oily confectionery made by joining oily confectionery to other food materials sometimes expresses fat bloom when stored at a prescribed temperature around 20°C: and to provide composite oily confectionery obtained by the method.
SOLUTION: The method for preventing fat bloom comprises heating composite oily confectionery after formed so that the temperature of an oily confectionery part is &ge24°C and &le28°C and becomes equal to or less than a temperature allowing no deformation nor melting of the oily confectionery so as to effectively inhibit the fat bloom expressed when the composite oily confectionery is disposed in a place at about 20°C.
COPYRIGHT: (C)2011,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
